3 c broccoli, chopped
1 red bell pepper, chopped
3 medium carrots, peeled and sliced
3 T dairy-free margarine (I use Fleischmann’s Unsalted)
2 T flour
2 c chicken broth
2 c water
1 c rice milk (or milk substitute of choice)
1 – 13 oz. package Rotini pasta (I used whole wheat; you can substitute egg noodles or noodle of choice.)
1 garlic clove, pressed
2 T flour
Salt & pepper, to taste

Chop vegetables and set aside.  In a large pan, melt dairy-free margarine.  Add flour and whisk together.  Slowly add chicken broth, water, and rice milk and bring to a boil.  Stir in pasta.  Gently boil for 3-4 minutes.  Add broccoli, pepper, carrots, and garlic.  Return to a boil and cook until pasta is cooked according to desired consistency (around 4-5 minutes).  Add salt and pepper, to taste.  Allow to stand for a few minutes to thicken.  Serve warm.

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